Luxurious Brown Rice Pudding

| November 10, 2009 | 30 Comments

This brown rice pudding and the creamy sauce that goes with it, is sugar-free, dairy-free, and egg-free and it tastes great! It is a favorite dessert of mine that has gone through many changes through the years.

I often do not even bake it; just cook it on top of the stove in a pot until it is the consistency I like.

brown rice pudding

 

Ingredients:

 1 cup short grain brown rice, uncooked
 1/2 tsp. salt
 1 1/2 cups rice, almond or soy milk
 1 tsp. vanilla extract
 3 tbsp. coconut oil or butter
 1 tsp. – 2 tsp. cinnamon
 1 cup sultana raisins
 1/2 cup dates, chopped
 1/2 cup unsweetened coconut
 1/2 cup walnuts, chopped

Directions:

  1. Cook rice.
  2.  Mix cooked rice in a glass baking dish with remaining ingredients except for cinnamon.
  3.  Sprinkle cinnamon on top.
  4. Bake at 400º for 40 to 50 minutes.
  5. Serve with “Cream Sauce” on top.

Serves 4 big servings or 8 small ones.

 

CREAM SAUCE

Ingredients:

1 1/4 cup rice, almond or soy milk
3/4 cup apple juice
3 tbsp. arrowroot
2 tbsp. coconut oil or butter
1 tsp. lemon juice

Directions:

  1. Mix the first 3 ingredients together.
  2. Bring to a boil, stirring constantly until thickened.
  3. Add lemon juice and coconut oil.
  4. Serve on top of Brown Rice Pudding.

If you try this recipe, please comment below and let others know how it worked out!

Or do you have a favorite healthy recipe that you would like to share?  Please do so below.  We may even use it in our coming recipe book and give you recognition!

Copyright © Diana HerringtonYou are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to this post.

About Diana Herrington

I am the Founder and Author at Real Food For Life. Taught cooking classes worldwide. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

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Category: Gluten Free, Recipes, Sugar Free Desserts

About the Author ()

I am the Founder and Author at Real Food For Life. Taught cooking classes worldwide. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

Comments (30)

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  1. Billie Woody says:

    I was glad 2 find this site.I need all the help I can find 2 learn 2 control my sugar cravings!

  2. Caroline says:

    I am going to try this on Bernie!

  3. Billie, eating a certain amount of sweet foods is natural; it is just all of that sugar in the average diet that is not. Keep us posted as to how you are doing.

    Caro, look forward to hearing how it goes.

  4. Kath says:

    Can you tell me the number of servings and calorie content?

  5. Hi Cath, it i s between 4 – 6 servings. Looks like I need to put that info on my recipes; thank you. Calories is not the way I think…sorry.

  6. Jaime Moore says:

    Yummy!! I found my pudding burnt a little when cooking just past 40 minutes. Otherwise, delicious! Thank you!

  7. Happy you liked it Jaime; timing is so different from oven to oven which is why I often put in a range of times. Now you know for your oven.

  8. Deb says:

    When do you actually add the coconut oil and lemon juice to the Cream Sauce? It says mix first three, then add coconut oil and lemon juice, and then boil. Then it says to add them again.
    Thanks

  9. Woops made an error when typing it up which I have now corrected thanks to you Deb for letting me know.

  10. bernadette says:

    Wow! I really like this dessert. It is very delicious and a perfect sweet treat, just kind of simple and quick recipe for me. Thank you.

  11. Isobel says:

    I can’t tell if that’s “1 cup of cooked rice”, or “1 cup of rice, cooked”. BIG difference, as I found out accidentally with a similar millet pudding recipe! Please clarify. Thanks.

  12. Hi Isabel, I see how that could be interpreted. In this recipe it says: it is 1 cup short grain brown rice, cooked and then in directions it says to cook the rice. In the millet pudding it says 2 cup cooked millet (see how to cook millet).

    Tell me how would you like me to say that in future recipes for less confusion?

  13. Peg says:

    In reference to your rice recipes add “before cooking” or “after cooking” to your amounts. I often question this difference when making rice recipes. It is great that you care what we think and need to create these foods.

  14. Thank you Peg, what I have done is put uncooked in the ingredient list because in the directions it says to cook the rice. Thank you for your input…it is appreciated. :)

  15. olamboray says:

    Hi There
    whaoaow the recipe looks fantastic
    just a question before starting, you talk about unsweetened coconut , I live on the tropics, so I wonder is it, 1/cup grated coconut, or 1/2cup coconut milk or 1/2 cup cocnut flesh ( frop fresh coconut)?
    Thanks 8
    Can’t wait to do that one !

  16. olamboray, you will have much easier access to fresh coconut then we do up here in northern Canada. The coconut I am referring to is dried grated coconut. What I would suggest you do as an experiment if you want is to use 1 cup of coconut flesh instead of the dried coconut and instead of the almond milk use coconut milk and maybe a little less since the flesh is moist that you would be adding. Let me know how it tastes. I know this recipe is totally yummy.

  17. olamboray says:

    Thanks Diana
    yeaaah 1cup grated coconut, and I’ll use coconut milk a bit less I suppose as the grated coconut is moist as you say
    whoaoaoh this sounds great ! Totally Yummy sounds even better !
    Ok thanks and much sun from our side of the hemisphere (Bali-Indonesia) ;))

  18. I am so looking forward to your even more luxurious rice pudding and wish I could have a serving of it. Lucky you to live in wonderful Bali; it is one favourite places. Hope your family enjoys your pudding.

  19. olamboray says:

    Hi again Diana
    Almost ready, got the sultanas today but I don’t really know what is arrowroot.. I tried the google translator but hmm not working..what is it, can I replace with something else?
    Thanks ..
    Olivier

  20. Oliver, guess you did not search this site. :)
    Arrowroot is a good for you starch that is easy to digest; it is extracted from arrowroot plants. Read more here: http://realfoodforlife.com/arrowroot-flour-gluten-free-baking

    You can use potato starch or rice starch which are not so good for you but not as bad as cornstarch.

  21. olamboray says:

    Hi Diana
    Ok finally made it , perfect fro a SunDay treat, had half last night with my wife, and hop hop, we finished it fro breakfast !! ohohoho ! so Good, couldn’t get any arrowroot, but found some tapioca starch , did the trick, neither almonds, well cashew nuts did the trick too…couldn’t find the dates so I added up a bit a Brown Palm Sugar .0hoho was just perfect and so easy to do..surely will keep the recipe for other times
    Many many thanks and we wish you a wonderful day !
    Olé & Flowers

  22. Oliver, I am happy to hear you found a way to make it even tho you were not able to find all the original ingredients. Being creative in the kitchen is a good thing. One suggestion for the next time; if you can find any kind of dried fruit try that instead of the dates since you do not have any of those.

  23. olamboray says:

    Héhéhéh Thanks Diana,
    Yes we’ll try with dried Manggo next time coz I normally don’t eat any sugar, but this time I was too busy to go shopping around…and really wanted to give it a try
    Well, it was a pleasant experience, thanks a lot for the recipe..

  24. Anupam says:

    Hello Diana
    I was thrilled to see an almost Indian sweet recipe,(we call it kheer) on your post.And was so pleased to read all comments about the brown version of the pudding. You know we Indians love to have sweets all the time. The rice pudding is the most favourite for me. We don’t put walnuts in rice pudding though we do put cardamom for flavour as well as lot of raisins and at times cashews / almonds. I was really happy to get your version as it seems to be interesting and yumm.. This weekend I’m going to try it out. I will be happy to share my version with you. Thanks for this lovely dish.

  25. Hello Anupam
    Happy to hear you will be making this rice pudding. Actually I do make kheer as well; not sure how authentic it is. Please send me your recipe and I will post it separately with you as the cook. If you have a photo of it that would be wonderful. I am looking forward to hearing how my rice pudding went for you and to see your recipe.

  26. Angelica says:

    Would hemp milk work as well?
    Thanks!

  27. Yes Angelica, that would work. I am not sure what it tastes like tho. Let me know how it works for you as I always like to experiment and cannot do all the experimenting I would like to. :)

  28. Teresa H says:

    I have made this for my family twice now, with the minor substitution of dried apricots instead of raisins (not a fan of raisins!). We LOVE it! If I’m too lazy to make the cream sauce, we just pour a little almond milk over it, and it’s perfect. Thank you!!

  29. Randy Fritz says:

    Thank you! Glad you like it!

  30. Christina says:

    I made it with some variations; prunes and dried apricots in place of raisins and all over on stovetop. I also cut out the cream sauce and just added some almond milk at the end. SO good! I look forward to playing around with this as well, it’s a great canvas-recipe to experiment with.
    Thank you!

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